{"id":215,"date":"2021-11-20T00:01:13","date_gmt":"2021-11-20T00:01:13","guid":{"rendered":"https:\/\/kikkomanusa.wpengine.com\/foodmanufacturers\/soy-sauce-101\/"},"modified":"2023-10-31T17:38:17","modified_gmt":"2023-10-31T17:38:17","slug":"soy-sauce-101","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodmanufacturers\/soy-sauce-101\/","title":{"rendered":"Soy Sauce 101"},"content":{"rendered":"
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The Story of Soy Sauce<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
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What is Soy Sauce?<\/h2>\n

Even chefs who love soy sauce and use it all the time are often surprised to learn what it is and how it\u2019s made.\u00a0<\/span><\/h4>\n

Soy sauce is made from just four simple ingredients\u2014water, wheat, soybeans, and salt. Those ingredients are transformed through the magic of fermentation, much like the way wine and beer are made. And this traditional brewing process has remained unchanged for centuries.<\/span><\/p>\n\n <\/div>\n <\/div>\n \n

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How is it made?<\/h2>\n\n
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Step 1<\/h2>\n

Selected soybeans and wheat are carefully blended.<\/p>\n <\/div>\n <\/div>\n

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Step 2<\/h2>\n

Kikkoman Aspergillus is added, and the mixture takes a 3-day nap in a vat known as a \u201ckoji bed.\u201d <\/p>\n <\/div>\n <\/div>\n

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Step 3<\/h2>\n

The mixture, now called koji, is transferred to fermentation tanks where it\u2019s mixed with a saltwater brine to make a mash called moromi. <\/p>\n <\/div>\n <\/div>\n

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Step 4<\/h2>\n

Next comes the most important ingredient of all: time! It takes several months for the full flavor, color and aroma to develop.\r\n<\/p>\n <\/div>\n <\/div>\n

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Step 5 <\/h2>\n

When it\u2019s finally ready, the mash is pressed to extract the raw soy sauce, which is then refined, heat-treated and bottled.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

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NOT ALL SOY SAUCES ARE CREATED EQUAL<\/h2>\n

Brewed vs. non-brewed soy sauce<\/h3>
\r\n\r\nNot all soy sauces are made by traditional brewing. Non-brewed (or chemically hydrolyzed) soy sauce is a twentieth-century invention created to sidestep the lengthy brewing process. It\u2019s often sold right alongside traditionally brewed products, but the two couldn\u2019t be more different. Non-brewed soy sauce is made in a matter of hours from hydrolyzed vegetable protein and caramel coloring. Its flavor is harsh and one-dimensional. \r\n\r\nKikkoman\u2019s traditional brewing process gives our soy sauce a rich, mellow flavor and complex bouquet. Despite advances in technology, the process simply can\u2019t be hurried. Like a fine wine, it takes several months for brewed soy sauce to ferment and age to perfection.\r\n\r\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n
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Discover the difference<\/h2>\n <\/div>\n\n
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See<\/h3><\/p>\n

Traditionally brewed Kikkoman Soy Sauce is delicately translucent with an attractive, reddish-brown color. Non-brewed soy sauce is black and opaque.<\/p>\n <\/div>\n <\/div>\n <\/div>\n

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Smell<\/h3><\/p>\n

The appetizing bouquet of Kikkoman brewed soy sauce is complex, yeasty and slightly sweet. In contrast, non-brewed soy sauce has an acrid, chemical aroma.<\/p>\n <\/div>\n <\/div>\n <\/div>\n

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Taste<\/h3><\/p>\n

Traditional brewing gives Kikkoman more than 300 distinct flavor and aroma components\u2014including those of fruits, flowers, whiskey and coffee\u2014that come together in perfect harmony to create its unique, distinctive flavor. As the sauce coats your tongue, you can taste its complexity and experience the play of salty, sweet, sour and savory on your palate. Non-brewed soy sauce has a one-dimensional, unpleasant flavor that overpowers other flavors, rather than complementing them.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

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Cooking with Kikkoman<\/h2>\n

When you cook with Kikkoman Soy Sauce, you quickly discover how versatile it is.<\/h3>\n

For today\u2019s popular Asian-inspired menu items, Kikkoman\u00ae Soy Sauce is the anchor flavor in sauces, marinades and dressings. But that\u2019s just the beginning. It\u2019s also a remarkable flavor enhancer that can actually boost and round out the flavors of other ingredients, adding depth and richness to all kinds of cuisines and foods, from all-American burgers and steaks to Latin, Mediterranean and other globally inspired dishes. \r\n\r\nFrom meat, poultry, and seafood to plant-based options and vegetables, a splash of Kikkoman\u00ae Soy Sauce makes everything taste better.\r\n<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

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The magic of umami<\/h2>\n

Boosting the \u201cdelicious factor\u201d in cooking<\/h3>\n

These days, everyone\u2019s talking about umami, the so-called \u201cfifth taste\u201d (the other four being sweet, sour, salty, and bitter). Often described as meaty, savory, or brothy, umami is what you experience when you taste the tongue-coating richness of meat stock, the intensity of Parmesan cheese, the concentrated flavor of saut\u00e9ed mushrooms, and the complex, sweet-savory depth of naturally brewed Kikkoman\u00ae Soy Sauce. The umami qualities that develop as part of the natural brewing process make Kikkoman one of the most versatile flavor enhancers you can buy. Its complex flavor and delicate aroma help bring out the flavors of other ingredients. Want to add savory depth to a French onion soup or meaty flavor to a veggie burger? Whatever you\u2019re cooking, reach for Kikkoman\u00ae Soy Sauce as your go-to \u201cumami in a bottle.\u201d<\/p>\n <\/div>\n <\/div>\n <\/div> \n <\/div>\n <\/div>\n\n

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Umami DIY demo<\/h2>\n

Want to really understand umami once and for all? Try this DIY <\/p>\n <\/div>\n <\/div>\n\n

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1<\/p>\n

Place 1\/4 cup warm low-sodium chicken broth or vegetable broth in each of two small bowls. To one bowl, add 1\/4 teaspoon Kikkoman\u00ae Soy Sauce.<\/p>\n <\/div>\n <\/div>\n \n

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2<\/p>\n

Taste the plain broth.<\/p>\n <\/div>\n <\/div>\n \n

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3<\/p>\n

Now taste the Kikkoman-enhanced broth. Notice that you don\u2019t really taste soy sauce, but the broth has more depth and a richer flavor.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"page-type":[],"class_list":["post-215","page","type-page","status-publish","hentry"],"acf":{"blog_page_link_text":""},"yoast_head":"\nSoy Sauce 101 - Kikkoman Food Manufacturers<\/title>\n<meta name=\"description\" content=\"Soy Sauce 101 - Kikkoman Food Manufacturers\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kikkomanusa.com\/foodmanufacturers\/soy-sauce-101\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kikkoman Food Manufacturers\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kikkomanusa.com\/foodmanufacturers\/soy-sauce-101\/\" \/>\n<meta property=\"og:site_name\" content=\"Kikkoman Food Manufacturers\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/kikkomanskitchen\" \/>\n<meta property=\"article:modified_time\" content=\"2023-10-31T17:38:17+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodmanufacturers\\\/soy-sauce-101\\\/\",\"url\":\"https:\\\/\\\/kikkomanusa.com\\\/foodmanufacturers\\\/soy-sauce-101\\\/\",\"name\":\"Soy Sauce 101 - 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